Spicy Maple Chicken with Mashed Sweet Potatoes and Roasted Green Beans

This dish brings together crispy, juicy chicken cutlets coated in seasoned panko, finished with a kick of spicy maple syrup. The sweetness of the maple is balanced by a hint of chili, creating a sauce that’s irresistible. On the side, creamy mashed sweet potatoes get a touch of maple, while roasted green beans add a fresh, tender crunch.

Perfect for a busy weeknight, this meal comes together in about 35 minutes. The chicken bakes to golden perfection while the sweet potatoes boil and mash and the green beans roast alongside. It’s a complete, satisfying dinner that will have everyone asking for seconds.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Peel and dice sweet potatoes into ½-inch pieces. Reserve 1 teaspoon maple syrup for the sweet potatoes; pour the remaining maple syrup into a small bowl and stir in a pinch of salt and chili flakes to taste. Set aside.
2. Place sweet potatoes in a medium pot and cover with salted water by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Drain and return to pot. Mash with reserved maple syrup, half the sour cream, 1 tablespoon butter, salt and pepper. Cover to keep warm.
3. In a small microwave-safe bowl, melt 1 tablespoon butter (30 seconds). Stir in panko, fry seasoning, 1 tablespoon olive oil and a pinch of salt.
4. Pat chicken dry; season with salt and pepper. Lightly oil a baking sheet and place chicken on one side. Spread remaining sour cream on top of chicken; mound with panko mixture, pressing to adhere. Roast on middle rack for 8 minutes.
5. Toss green beans with a drizzle of olive oil, salt and pepper. After 8 minutes, remove baking sheet and add green beans to the empty side. Continue roasting until chicken is cooked through and green beans are tender, 12-15 minutes more.
6. Divide sweet potatoes, chicken and green beans among plates. Drizzle chicken with spicy maple syrup and sprinkle with extra chili flakes if desired.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create cutlets or pound them to an even thickness for even cooking.

Can I make this dish dairy-free?

Yes, substitute the butter with a dairy-free alternative and use a dairy-free sour cream or skip it. The panko mixture can be made with olive oil instead of butter.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F to maintain crispiness.